Ranch steak

A no nonsense steak from the shoulder – about an inch thick and very lean.

We won't pretend Ranch steak rivals Sirloin or Ribeye. It doesn't.

But it's a good honest midweek steak with plenty of flavour. And one of the few cuts from the Chuck suitable for both dry heat and wet heat. 

And, don't forget, Chuck's renowned for it's flavour, which Ranch steaks have plenty of. Especially grass fed ones, which come with a distinctive earthy richness.

Cooked on a dry heat – it's on the lower end of the tender spectrum. And that means it should never be cooked to more than medium or it'll end up dry and tough. A griddle's the best way to cook it as it gives more of a heat blast than frying or grilling can ever do.

It also does fine as a lean, slow cooked, braising steak. 

You can marinade it if you want to, but it's not necessary. It's got enough flavour to get by with a bit of salt and black pepper, before you put it on the heat..